Salmon trout fillet with rosemary crust

Ingredients for 4 servings:

• 1 onion(s), very finely diced
• 1 tsp rosemary, fresh, very finely chopped
• 1 tsp mustard
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 clove(s) garlic, crushed
• Freshly ground white pepper
• Salt
• 800 g fish fillet(s) (salmon trout fillet)
• 1 lemon(s)
• Olive oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fish fillet, dry it, cut it into portions, and drizzle with lemon juice. Set it aside and let it marinate. Mix the other ingredients into a richly seasoned paste; it should spread easily. Add more breadcrumbs if necessary. Spread the finished paste on the skinless side of the fillet. Heat the oil in a pan; when it’s hot, add the fish, coated side down. Fry briefly until the breading is lightly browned. This won’t take too long. Then carefully turn the fish over so the crust doesn’t fall off. Finish cooking on the skin-side down. The paste on one side and the skin on the other will keep the fish nice and juicy.